Garden Tomato Fettuccine
Topping
8 seeded and finely chopped Roma tomatoes
2 Tablespoons extra virgin olive oil
1 1/2 Tablespoons minced fresh basil
1/2 Tablespoon minced fresh oregano
2 cloves garlic, pressed
2 ounces freshly grated Parmesan cheese
Pasta
8 ounces dry fettuccine, spaghetti or angel hair pasta
1 Tablespoon vegetable or olive oil
Fill a 4 quart pot with 2 quarts warm water. Add oil to water to prevent pasta
strands from sticking together. When water reaches a boil, add pasta. If the
pasta is longer than the height of the water level, lean the pasta against the
side of the pot. As the pasta softens, stir gently to submerge the pasta. Cook
until tender but not soft. Drain well and transfer to large bowl. Add extra
virgin olive oil, tomatoes, garlic and herbs; toss gently. Divide into
portions and top with Parmesan cheese.
Serves 4.
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